Chicken Bicol Express is a filipino stew dish that’s cooked in coconut milk, ginger, garlic, and onion. The shrimp paste is added for saltiness while green chilies provides a mild spiciness to the current dish. Originally, it uses pork as the main ingredients. This time around, we will be using chicken! Try it out.
Chicken Bicol Express
- 1 kg Chicken breast fillet
- 10 cups Coconut milk
- 2 pcs Siling haba (Finger chili) sliced into pieces
- 1 pc Siling labuyo (Red chili) cut into pieces
- 1 pc Medium-sized onion chopped
- 5 cloves Garlic minced
- 5 tbsp Sautéed shrimp paste (Bagoong)
- 1 tbsp Sugar optional
- Ground black pepper to taste
- Cooking oil
- In a pan, saute the onion and garlic, until soft and fragrant.
- Add- in the bagoong, siling labuyo, and siling haba. Then stir for 1 to 2 minutes.
- Add- in the chicken then stir until color turns medium brown.
- Add- in the coconut milk. Then season with ground black pepper and bagoong if needed.
- Simmer until chicken is tender and the sauce thickens.
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